← Indo-Chinese
Veg Manchurian
Crispy vegetable balls tossed in a tangy, spicy Indo-Chinese sauce with soy and chilli.
Prep Time
25 mins
Cook Time
20 mins
Servings
4
Difficulty
medium
Type
VegetarianIngredients
- Cabbage (finely chopped)2 cups
- Carrots (grated)1/2 cup
- Cornflour4 tbsp
- All-purpose flour2 tbsp
- Soy sauce2 tbsp
- Chilli sauce1 tbsp
- Garlic (minced)6 cloves
- Spring onions4
Nutrition
Calories280
Protein5g
Carbs32g
Fat15g
Instructions
- 1
Mix chopped cabbage, carrots, cornflour, maida, salt, and pepper. Shape into small balls.
- 2
Deep fry the balls until golden brown and crispy. Drain on paper towels.
- 3
Heat oil, sauté garlic and spring onion whites. Add soy sauce, chilli sauce, and a splash of vinegar.
- 4
Add cornflour slurry to thicken the sauce. Toss in the fried balls and coat well.
- 5
Garnish with spring onion greens and serve hot as a starter.